Feta Egg Salad Tacos with Charred Spring Onions

Thinly slice the avocados.

Place a saucepan full of water and bring to the boil. Once boiling, gently drop the eggs in and lower the heat until the water is simmering. Cook the eggs for 6 mins, then transfer to a bowl full of ice water. Once the eggs have cooled to the touch, peel them.

Meanwhile, place a frying pan over a high heat (no oil). Once hot, add the spring onions, drizzle with oil and cook for 3-6 mins until starting to char on both sides. Thinly slice.

Put the feta into a bowl and mash to a paste. Add the eggs with a drizzle of oil. Mash to make a creamy egg salad. Taste and season with salt and pepper.

Reheat the tortillas, then top with the egg salad, sliced avocado and some charred spring onions. Finish with a splash of hot sauce and lime juice.